When my daughters were growing up this was my go-to recipe for the endless number of school related activities that required donating baked goods. I usually had all of the ingredients on hand and could throw it together very quickly, which was great because I often found out about them having to bring something into school around 10 o’clock the night before. Just as they were getting ready for bed I’d hear “Mom, I forgot to tell you, I have to bring in something for our class breakfast tomorrow”. God knows there was never enough extra time in the morning to run to the grocery store to pick something up – it was always easier to whip up this cake. Back then I put the entire recipe in a 9 x 13 inch disposable casserole tin so that I didn’t have to worry about the pan finding its way back home. That’s a good size cake for a crowd, but now I prefer to make two smaller coffee cakes (8-inch round) and put one in the freezer. The round cakes are a little more elegant and because I sometimes serve this as a desert – with a scoop of vanilla ice cream – wedges, as opposed to square slices, are a more suitable shape. This recipe was adapted from Tidewater On The Half Shell, Fine Virginia Recipes – a very old Junior League cookbook.
The blueberries and apples pair together wonderfully in this cake and make it extra moist.
After I chop up the apple I toss it with a few drops of orange juice to prevent it from browning (due to oxidation) while the rest of the cake is being prepared.
I like to grease my pans with melted coconut oil but a non stick cooking spray or good old fashioned butter will do the trick as well.
Gently fold in the blueberries and apples so that nice big chucks remain intact.
- ¾ cup butter, softened (1½ sticks)/ 6 ounces
- 1 cup sugar/ 7 ounces
- 2 eggs
- 8 ounces sour cream/ 1 cup/ 225 g
- 2 cups flour/ 10 ounces/ 284 g
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup fresh blueberries/ 5 ounces
- 1 medium granny smith apple, peeled and chopped/ 4½ ounces
- ¾ cup packed light brown sugar/ 5¼ ounces
- 1 cup chopped walnuts/ 4 ounces
- 1 teaspoon cinnamon
- Preheat the oven to 350° F. Grease a 13 x 9 inch pan or two 8-inch round cake pans with melted coconut oil, or spray with a non-stick cooking spray.
- Mix the butter and sugar together until light and fluffy. Add the eggs and sour cream and combine thoroughly. In another bowl whisk together the flour, baking powder, nutmeg, salt, and baking soda and add to the batter mixture. Stir until just combined. Fold in the blueberries and apples and pour into the pan(s), dividing the batter evenly if using two pans.
- Mix the brown sugar, chopped walnuts, and cinnamon together and sprinkle evenly over the batter.
- Bake for 30-35 minutes until a toothpick inserted in the center of the pan(s) comes out clean.
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